Ingredients
For filling:
3/4 cup sugar
2 tablespoons flour
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 tablespoon grated lemon rind
5 cups apples
2 tablespoons butter
For creme sauce:
2 eggs, beaten
1/2 cup sugar
1 tablespoon lemon juice
3 ounces cream cheese, cut into pieces
1/2 cup sour cream
Dough for a two crust pie.
Preparation
Prepare crusts. Roll bottom half of dough and place in pie tin. Roll top half of dough and cut a two-inch opening in the center. You can use a favorite holiday cookie cutter to make this opening; set dough aside. Combine sugar, flour, cinnamon, nutmeg and lemon rind in a large bowl. Add apples and stir to coat. Turn into pie shell and dot with butter.
Top with pie crust that has two-inch opening in center. Bake for 10 minutes at 425 degrees F; then 30-35 minutes at 375 degrees F. While pie is baking, cook the creme sauce by combining eggs, sugar and lemon juice in a saucepan. Cook mixture over medium heat, stirring constantly until thick. Add cream cheese and sour cream. After the pie is baked, spoon sauce through opening on top crust. Chill before serving.
